The Vakaru Team is waiting for you to give you a memorable stay!
EARTH HOUR 2013
23/03/2013 – 20:30 – 21:30 local time
This year Earth Hour started in Samoa and ended on the Cooks Island. In between were we, the Vakarufalhi Island Resort in the Maldives,
participating for the 4th consecutive year in this world wide campaign, which started once with a single city in 2007.
The whole island was for this one hour in darkness except the candles and natural torches we had put everywhere and of course the bright shining moon.
With turning off our lights and electrical appliances we joined together in celebration and contemplation of the one thing we all have in common – our planet.
With this commitment Vakarufalhi reaffirms its primary goal in the progress to a greener hotel.
Clean-up Vakaru House Reef on 21 February 2013
On the 21st of February Vakaru & Prodivers initiated a special mission of cleaning the house reef in co-operation with the guests.
The events started at 15:30: the divers went from A Jetty to B Jetty from the one side & the snorkelers went from A Jetty to B Jetty from the other side.
Meeting point was B Jetty were drinks & sandwiches were prepared for the “cleaners”. They all got a certificate and a little “thank you” goody.
It was a small but successful event. The guest were very happy in participating in such an environmental event and it was a good start up for future events of this kind.
For more detailed information of this event please visit our facebook page!
May we introduce our Hydroponic Garden
Our hydroponic garden has been set up by our Executive Chef Riccardo Rizzoli in March 2012 and is set in the centre of the island.
As we just started our hydroponic garden we cater every 2-3 weeks some special varieties of fresh salads and herbs to our Main Restaurant such us baby rocket, green lettuce, iceberg salad, thyme, lemongrass, basil, mint, cherry tomatoes.
This efficient and eco-friendly method, made in Thailand, ensures easy and rapid harvesting. The hydroponic garden system is wholly dependent on water and some special nutrients, which are necessary for the plants to grow.
We produce our own pesto after the original recipe “Confraternita del Pesto” of Genova, which has been passed from generation to generation.